The choice and quality of your wine selection for cooking should always be equivalent to the quality of what you would also enjoy with your meal.

PREPARATION

•• Begin by preparing the rice, rinsing the scallops and setting aside. •• In a small-medium size sauté pan, add the shallots, garlic and butter. •• Cook over a low heat for approximately 15 minutes. •• Once golden brown, remove from the pan and set aside. ••Déglacer the same sauté pan with the juice squeezed from half of a fresh lemon, a pinch of sea salt and 2-3 tbsp of white wine. •• Let it reduce until it slightly thickens. •• Add a sprig of rosemary, bay leaf, chive and the onion and garlic mixture back into the sauté pan. •• Let it thicken but not to a paste consistency, leaving some liquid to be absorbed by the rice. •• Combine a tbsp or 2 of crème fraîche and a tsp of Dijon mustard. •• In a separate sauté pan, on high heat, sauté the scallops until slightly browned, while squeezing another half fresh lemon over the scallops as they cook. •• Add a tbsp of butter and some sea salt while slowly moving the pan about. •• Using tongs and a spurtle, gently flip the scallops once only. •• Remove from the heat and add the scallops to the sauce pan. •• Stir gently to coat. •• Serve over a bed of brown rice with boiled potatoes as an accompaniment. •• Garnish with freshly chopped parsley. ••